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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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2
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Nájera AI, Murua M, Martínez O, Albisu M, Barron LJR. A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions. Foods 2024; 13:1423. [PMID: 38731794 PMCID: PMC11083857 DOI: 10.3390/foods13091423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | | | - Olaia Martínez
- Texture Analysis Laboratory, G3S Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | - Luis Javier R. Barron
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
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Chew ZL, Koh QQ, Chu EE, Kua YL, Gan S, Tan KW, Lee TZE. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation. Int J Biol Macromol 2024; 267:131201. [PMID: 38554921 DOI: 10.1016/j.ijbiomac.2024.131201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.
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Affiliation(s)
- Zhi Ling Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Qi Qi Koh
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Eng Eng Chu
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Yin Leng Kua
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China.
| | - Suyin Gan
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, 43500 Semenyih, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
| | - Terri Zhuan Ean Lee
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
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Xu Q, Zhang X, Zuo Z, Zhang M, Li T, Wang L. The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread. Foods 2024; 13:1271. [PMID: 38672943 PMCID: PMC11049172 DOI: 10.3390/foods13081271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
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Affiliation(s)
- Qianqian Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhongyu Zuo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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Wei Q, Sun Q, Dong X, Kong B, Ji H, Liu S. Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei). Food Chem 2024; 438:138041. [PMID: 38007954 DOI: 10.1016/j.foodchem.2023.138041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/01/2023] [Accepted: 11/16/2023] [Indexed: 11/28/2023]
Abstract
The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the -35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased. The water-holding capacity, sensory properties, and water distribution of shrimp muscle subjected to MF at -25 °C were still no significantly different from those of the IF at -35 °C (P > 0.05). In summary, the utilization of MF enhanced the quality of frozen pacific white shrimp, which has the potential to provide energy saving benefits.
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Affiliation(s)
- Qihang Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Oyinloye TM, Yoon WB. Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions. Food Res Int 2024; 182:114156. [PMID: 38519183 DOI: 10.1016/j.foodres.2024.114156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Food texture perception is dynamic, influenced by food properties and oral processing. Using the Repeatable Dual Extrusion Cell (RDEC), the oral processing dynamics of surimi gel with different corn starch concentrations (0-15%) in the presence of 1 ml artificial saliva or water were studied. The force-time curve showed increased peak forces with higher corn starch concentrations, peaking significantly at 10%, then decreasing at 15%. Salivary amylase played a crucial role in gel sample degradation, especially in samples with 5% starch, with a work value depletion ratio of 0.535 for sample with 1 ml water (SGW-5) and 0.406 for sample with 1 ml saliva (SGS-5). SEM analysis confirmed the formation of a continuous starch network with reduced intermolecular spaces in SGS-5. The starch-iodine complex showed decreasing order with increasing starch concentration, and SGS-5 exhibited the highest degradation rate (61.61 ± 0.92%). Mathematical modeling revealed that initial decay rates (k1) in gel sample decreased with increasing starch concentration, and samples with starch and artificial saliva had higher initial degradation rates. These findings highlight the intricate interplay between saliva and starch in the surimi gel matrix under continuous compressive motions by RDEC apparatus, providing insights for formulating food products with tailored textures properties.
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Affiliation(s)
- Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon 24341, Republic of Korea; Elder-Friendly Research Center, Agriculture and Life Science Research Institute, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon 24341, Republic of Korea.
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon 24341, Republic of Korea; Elder-Friendly Research Center, Agriculture and Life Science Research Institute, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon 24341, Republic of Korea.
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You S, Tian Y, Zhang W, Zheng B, Zhang Y, Zeng H. Quality properties of fish ball with abalone and its relationship with sensory properties. Food Chem X 2024; 21:101146. [PMID: 38304052 PMCID: PMC10832502 DOI: 10.1016/j.fochx.2024.101146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/08/2024] [Accepted: 01/14/2024] [Indexed: 02/03/2024] Open
Abstract
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.
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Affiliation(s)
- Shuyi You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Yan Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Wenqi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fuzhou Ocean Research Institute, Fuzhou 350108, China
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Zare M, Golmakani MT, Niakousari M, Eskandari MH, Ghiasi F, Hosseini SMH. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J Dairy Sci 2024:S0022-0302(24)00549-6. [PMID: 38490543 DOI: 10.3168/jds.2024-24140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 01/23/2024] [Indexed: 03/17/2024]
Abstract
Effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel (E) on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, dry matter, and pH. According to the results of the fatty acids profile, the processed cheese sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in saturated fatty acids compared with the control sample (EPC0: formulated just with margarine). EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature-dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between color attributes and sensory properties of various cheese samples. Alginate/WPI-based olive oil emulgel can be considered as a healthy margarine replacer in processed cheese.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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9
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Lyu Q, Wang X, Dang Y, Zhu L, Chen L, Wang X, Ding W. Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods 2024; 13:621. [PMID: 38397598 PMCID: PMC10888210 DOI: 10.3390/foods13040621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/13/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao's textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao.
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Affiliation(s)
- Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xing Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
| | - Yunzhuo Dang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
| | - Lijie Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
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10
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Lin Y, Zhang L, Li X, Zhai C, Liu J, Zhang R. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system. Int J Biol Macromol 2024; 257:128639. [PMID: 38056153 DOI: 10.1016/j.ijbiomac.2023.128639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 11/28/2023] [Accepted: 12/03/2023] [Indexed: 12/08/2023]
Abstract
A mixed polysaccharide system is an important strategy to improve the performance of a single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac glucomannan (KGM), xanthan gum (XG), κ-carrageenan (κ-CA), and agar (AR). The effects of KGM were evaluated by combining water holding capacity (WHC), rheological analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and texture profile analysis (TPA). More KGM gradually increased the springiness of the compounded gels. WHC increased and then decreased with the addition of KGM, performing best at KGM4 (KGM: κ-CA:XG:AR = 2:2:1:2). Rheological analysis showed that the compounded gels exhibited a pseudoplastic characteristic of shear thinning, KGM endowed the gel with a stronger shear thinning behavior and improved the solid-like nature of the gels at high temperatures. The thermal stability of the composite gel was improved by the participation of KGM. FTIR analysis showed that the interactions were mainly related to intermolecular hydrogen bonds and acetyl groups. The microscopic morphology of KGM4 was significantly continuous, smooth, and compact, exhibiting the best practical performance and taking the maximum advantage.
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Affiliation(s)
- Yicun Lin
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuang Zhai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jiaming Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ran Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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11
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Fu L, Fang Z, Chen H, Wang A, Sun C, Zhai Y, Liu W, Qiao Z, Wen Y. Fabrication of versatile lignocellulose nanofibril/polymerizable deep eutectic solvent hydrogels with anti-swelling, adhesive and low-temperature resistant properties via a one-pot strategy. Int J Biol Macromol 2024; 256:128289. [PMID: 38000570 DOI: 10.1016/j.ijbiomac.2023.128289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 11/13/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023]
Abstract
Lignocellulosic nanofibril (LCNF) is indispensable in numerous potential applications because of its unsurpassed quintessential characteristics. While it still remains a challenge to assemble LCNF in a facile and environmental economy-first manner. In this work, a simple and green one-step synthetic approach was reported to prepare a series of LCNF-containing versatile hydrogels using deep eutectic solvent (DES). In particular, the LCNF5% hydrogel (namely LCNF5%-gel) in this work perfectly integrated superior stretchability (∼643 %), and displayed a dramatically improved anti-swelling ability (25 %) compared to the control sample (neat DES hydrogel, 2252 %). Simultaneously, the LCNF5% hydrogel presented underwater adhesiveness and outstanding long-term low-temperature resistance (stable at -25 °C for a month). This novel multifunctional hydrogel, prepared by a facile and eco-friendly strategy, is potentially useful in wet adhesion or underwater applications.
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Affiliation(s)
- Limei Fu
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China; Shandong Laboratory of Yantai Advanced Material and Green Manufacture, Yantai 264006, China
| | - Zhen Fang
- Shandong Laboratory of Yantai Advanced Material and Green Manufacture, Yantai 264006, China; International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China.
| | - Hongfang Chen
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China
| | - An Wang
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China
| | - Changjiang Sun
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China
| | - Yingying Zhai
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China
| | - Weimin Liu
- Shandong Laboratory of Yantai Advanced Material and Green Manufacture, Yantai 264006, China; State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Zhuhui Qiao
- Shandong Laboratory of Yantai Advanced Material and Green Manufacture, Yantai 264006, China; State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Yantai Zhongke Research Institute of Advanced Materials and Green Chemical Engineering, Yantai, 264006, PR China.
| | - Yangbing Wen
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science & Technology, No.29, 13th Avenue, Tianjin Economic and Technological Development Area, Tianjin 300457, China.
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12
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Li X, Ha M, Warner RD, Hewitt RJE, D'Souza DN, Dunshea FR. Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus. Meat Sci 2024; 207:109376. [PMID: 37922666 DOI: 10.1016/j.meatsci.2023.109376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/25/2023] [Accepted: 10/27/2023] [Indexed: 11/07/2023]
Abstract
The effects of genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; SynT-LWLR - Synthetic terminal, Large white and Landrace-type; PT-D - Pure terminal, Duroc-type; and PT-LW - Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.
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Affiliation(s)
- Xiying Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom..
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13
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Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023; 253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
The constitution and forms of rice determine its processing and cooking properties and further control the cooked rice quality. As the two main components, starch and protein content correlations and their characteristics have been extensively explored. However, rice is mainly consumed as polished kernels, components distribution, cytoplasmic matrix, and cell walls work together, and the properties of extracted components or flour are difficult to reflect the quality of cooked rice accurately. Thus, this review summarizes the multi-scale structure changes of main components during real rice cooking conditions. The dynamic thermal changes and leaching behaviors in rice kernels are compared with pure starch or rice flour. The in situ changes and interactions of starch granules, protein bodies, and cell walls during cooking are reviewed. Based on this, different textural evaluation methods are compared, and the advantages and disadvantages are pointed out. The oral chewing perception and bionic chewing simulation for textual evaluation have gradually become hot. Both rice quality controllers and eating quality evaluators attempt to establish an accurate quality evaluation system with the increased demand for high-quality rice.
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Affiliation(s)
- Xianting Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiali Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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14
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Zhang E, Zhao Y, Ren Z, Shi L, Weng W. Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels. Food Chem X 2023; 20:100988. [PMID: 38144838 PMCID: PMC10740075 DOI: 10.1016/j.fochx.2023.100988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/14/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated. The breaking force of surimi gels was 188.72 g, which decreased with increasing W/O emulsion but remained constant by adding O/W emulsion. The hardness decreased with increasing W/O emulsion, while the other parameters to TPA maintained constant whether the W/O or O/W emulsion was added. The yellowness value of surimi gels was 1.30, which increased with increasing W/O emulsion while remained constant after adding O/W emulsion. The water-holding capacity of surimi gels was invariant when emulsions increased. After emulsions added to surimi gels, no changes in the surimi protein interactions were found in electrophoretic patterns and Fourier transform infrared spectra. The increasing W/O emulsion enlarged the droplet size of oil and then destroyed the surimi gel network structure, while the oil droplets were evenly dispersed with increasing O/W emulsion.
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Affiliation(s)
- Enhan Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yuan Zhao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
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15
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Lyu C, Vonk M, Hayes JE, Chen J, Forde CG, Stieger M. The heat is on: Consumers modify their oral processing behavior when eating spicy foods. Curr Res Food Sci 2023; 7:100597. [PMID: 37840696 PMCID: PMC10569983 DOI: 10.1016/j.crfs.2023.100597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/14/2023] [Accepted: 09/15/2023] [Indexed: 10/17/2023] Open
Abstract
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies.
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Affiliation(s)
- Cong Lyu
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Marlotte Vonk
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - John E. Hayes
- Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ciarán G. Forde
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Food Quality and Design, Wageningen University, Wageningen, the Netherlands
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16
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Chen Y, Fogel A, Bi Y, Yen CC. Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model. Nutr Res Rev 2023:1-20. [PMID: 37749936 DOI: 10.1017/s0954422423000239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Accumulating evidence shows associations between rapid eating and overweight. Modifying eating rate might be a potential weight management strategy without imposing additional dietary restrictions. A comprehensive understanding of factors associated with eating speed will help with designing effective interventions. The aim of this review was to synthesise the current state of knowledge on the factors associated with eating rate. The socio-ecological model (SEM) was utilised to scaffold the identified factors. A comprehensive literature search of eleven databases was conducted to identify factors associated with eating rate. The 104 studies that met the inclusion criteria were heterogeneous in design and methods of eating rate measurement. We identified thirty-nine factors that were independently linked to eating speed and mapped them onto the individual, social and environmental levels of the SEM. The majority of the reported factors pertained to the individual characteristics (n = 20) including demographics, cognitive/psychological factors and habitual food oral processing behaviours. Social factors (n = 11) included eating companions, social and cultural norms, and family structure. Environmental factors (n = 8) included food texture and presentation, methods of consumption or background sounds. Measures of body weight, food form and characteristics, food oral processing behaviours and gender, age and ethnicity were the most researched and consistent factors associated with eating rate. A number of other novel and underresearched factors emerged, but these require replication and further research. We highlight directions for further research in this space and potential evidence-based candidates for interventions targeting eating rate.
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Affiliation(s)
- Yang Chen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
| | - Anna Fogel
- Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore
| | - Yue Bi
- Department of Psychology, National University of Singapore, Singapore
| | - Ching Chiuan Yen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
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17
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Rathee S, Ojha A, Singh KRB, Arora VK, Prabhakar PK, Agnihotri S, Chauhan K, Singh J, Shukla S. Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels. Heliyon 2023; 9:e19890. [PMID: 37809974 PMCID: PMC10559278 DOI: 10.1016/j.heliyon.2023.e19890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 10/10/2023] Open
Abstract
Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35-55 g), whole milk powder (10-25 g), and potato powder (10-15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (magnetic nature) decorated alginate-chitosan nanoparticles (AA-MNP@CANPs), making it nutritionally rich in an economically feasible way-the decorated AA-MNP@CANPs characterized for size, shape, crystallinity, surface charge, and optical characteristics. Finally, the optimized fortified smart GMGs were further characterized via Scanning electron microscopy, Rheology, Texture profile analysis, Fourier transforms infrared (FTIR), and X-Ray Diffraction (XRD). The fortified smart GMGs carry more nutritional diversity, targeted iron delivery, and the fundamental sustainability development goal of food security.
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Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Kshitij RB. Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Pramod Kumar Prabhakar
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Shekhar Agnihotri
- Department of Agriculture and Environment Sciences, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Komal Chauhan
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Jay Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Shruti Shukla
- Department of Nanotechnology, North-Eastern Hill University (NEHU), Shillong, Meghalaya, India
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18
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Abstract
Food-based dietary guidelines have been the basis of public health recommendations for over half a century, but more recently, there has been a trend to classify the health properties of food not by its nutrient composition, but by the degree to which it has been processed. This concept has been supported by many association studies, narrative reviews and the findings from one randomised controlled feeding trial, which demonstrated the sustained effect of ultra-processed diets on increasing both energy intake and body weight. This has led to widespread speculation as to specific features of ultra-processed foods that promote increased energy intakes. Rising interest in the ultra-processed topic has led to proposals to include guidance and restrictions on the consumption of processed foods in national dietary guidelines, with some countries encouraging consumers to avoid highly processed foods completely, and only choose minimally processed foods. However, there remains a lack of consensus on the role of processed foods in human health when faced with the challenges of securing the food supply for a growing global population, that is, healthy, affordable and sustainable. There has also been criticism of the subjective nature of definitions used to differentiate foods by their degree of processing, and there is currently a lack of empirical data to support a clear mechanism by which highly processed foods promote greater energy intakes. Recommendations to avoid all highly processed foods are potentially harmful if they remove affordable sources of nutrients and will be impractical for most when an estimated two-thirds of current energy purchased are from processed or ultra-processed foods. The current review highlights some considerations when interpreting the dietary association studies that link processed food intake to health and offers a critique on some of the mechanisms proposed to explain the link between ultra-processed food and poor health. Recent research suggests a combination of higher energy density and faster meal eating rates are likely to influence meal size and energy intakes from processed foods and offers new perspectives on how to manage this in the future. In going beyond the ultra-processed debate, the aim is to summarise some important considerations when interpreting existing data and identify the important gaps for future research on the role of processed food in health.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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19
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Liu J, Yu S, Zhao X, Sun X, Meng Q, Liu S, Xu Y, Lv C, Li J. Resolution enhancement of tongue tactile image based on deconvolution neural network. J Texture Stud 2023; 54:456-469. [PMID: 37224845 DOI: 10.1111/jtxs.12778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/26/2023] [Indexed: 05/26/2023]
Abstract
To reproduce the tactile perception of multiple contacts on the human tongue surface, it is necessary to use a pressure measurement device with high spatial resolution. However, reducing the size of the array sensing unit and optimizing the lead arrangement still pose challenges. This article describes a deconvolution neural network (DNN) for improving the resolution of tongue surface tactile imaging, which alleviates this tradeoff between tactile sensing performance and hardware simplicity. The model can work without high-resolution tactile imaging data of tongue surface: First, in the compression test using artificial tongues, the tactile image matrix (7 × 7) with low resolution can be acquired by sensor array with a sparse electrode arrangement. Then, through finite element analysis modeling, combined with the distribution rule of additional stress on the two-dimensional plane, the pressure data around the existing detection points are calculated, further expanding the tactile image matrix data amount. Finally, the DNN, based on its efficient nonlinear reconstruction attributes, uses the low-resolution and high-resolution tactile imaging matrix generated by compression test and finite element simulation, respectively, to train, and outputs high-resolution tactile imaging information (13 × 13) closer to the tactile perception of the tongue surface. The results show that the overall accuracy of the tactile image matrix calculated by this model is above 88%. Then, we deduced the spatial difference graph of the resilience index of the three kinds of ham sausages through the high-resolution tactile imaging matrix.
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Affiliation(s)
- Jingjing Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Shixin Yu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Xiaoyan Zhao
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Xiaojun Sun
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Qi Meng
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Shikun Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Yifei Xu
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Chuang Lv
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
| | - Jiangyong Li
- College of Automation Engineering, Northeast Electric Power University, Jilin, China
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20
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Valicente VM, Peng CH, Pacheco KN, Lin L, Kielb EI, Dawoodani E, Abdollahi A, Mattes RD. Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms. Adv Nutr 2023; 14:718-738. [PMID: 37080461 PMCID: PMC10334162 DOI: 10.1016/j.advnut.2023.04.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/02/2023] [Accepted: 04/14/2023] [Indexed: 04/22/2023] Open
Abstract
Epidemiologic evidence supports a positive association between ultraprocessed food (UPF) consumption and body mass index. This has led to recommendations to avoid UPFs despite very limited evidence establishing causality. Many mechanisms have been proposed, and this review critically aimed to evaluate selected possibilities for specificity, clarity, and consistency related to food choice (i.e., low cost, shelf-life, food packaging, hyperpalatability, and stimulation of hunger/suppression of fullness); food composition (i.e., macronutrients, food texture, added sugar, fat and salt, energy density, low-calorie sweeteners, and additives); and digestive processes (i.e., oral processing/eating rate, gastric emptying time, gastrointestinal transit time, and microbiome). For some purported mechanisms (e.g., fiber content, texture, gastric emptying, and intestinal transit time), data directly contrasting the effects of UPF and non-UPF intake on the indices of appetite, food intake, and adiposity are available and do not support a unique contribution of UPFs. In other instances, data are not available (e.g., microbiome and food additives) or are insufficient (e.g., packaging, food cost, shelf-life, macronutrient intake, and appetite stimulation) to judge the benefits versus the risks of UPF avoidance. There are yet other evoked mechanisms in which the preponderance of evidence indicates ingredients in UPFs actually moderate body weight (e.g., low-calorie sweetener use for weight management; beverage consumption as it dilutes energy density; and higher fat content because it reduces glycemic responses). Because avoidance of UPFs holds potential adverse effects (e.g., reduced diet quality, increased risk of food poisoning, and food wastage), it is imprudent to make recommendations regarding their role in diets before causality and plausible mechanisms have been verified.
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Affiliation(s)
- Vinicius M Valicente
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Ching-Hsuan Peng
- Department of Speech, Language, and Hearing Sciences, Purdue University, West Lafayette, IN, United States
| | - Kathryn N Pacheco
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Luotao Lin
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Elizabeth I Kielb
- Department of Human Development and Family Studies, Purdue University, West Lafayette, IN, United States
| | - Elina Dawoodani
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Afsoun Abdollahi
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States.
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21
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Sari KI, Rafisa A. Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects. Int J Dent 2023; 2023:6709350. [PMID: 37361412 PMCID: PMC10290560 DOI: 10.1155/2023/6709350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 05/25/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
Aims This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. Methods This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. Chewing patterns were investigated by measuring the chewing cycle prior to the first swallow (CS1), the chewing cycle until the last swallow (CS2), and the accumulation of chewing time from the first chewing to the last swallowing (STi). Swallowing patterns were evaluated by calculating the swallowing threshold, which is the chewing time/duration prior to the first swallow (STh). The number of swallows for each food sample was also recorded. Results There was a statistically significant difference in the CS2 of potato crisps, as well as the STi of coco jelly, gummy jelly, and biscuits between male and female subjects. A significant positive correlation was found between hardness and STh. There was a significant negative correlation between gumminess and all chewing and swallowing parameters, as well as chewiness and CS1. This study also found s significant positive correlation between dental pain, CS1, CS2, and STh of gummy jelly, as well as dental pain and CS1 of biscuits. Conclusions Females require longer chewing time for harder foods. Food hardness is positively related to the chewing duration prior to the first swallow (swallowing threshold/STh). Food chewiness has a negative correlation with the chewing cycle prior to the first swallow (CS1). Food gumminess is inversely related to all the chewing and swallowing parameters. Dental pain is associated with an increased chewing cycle and swallowing time of hard foods.
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Affiliation(s)
- Kartika Indah Sari
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Anggun Rafisa
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
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22
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Álvarez MD, Herranz B, Saiz A, Cofrades S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023; 12:foods12112138. [PMID: 37297383 DOI: 10.3390/foods12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
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23
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Zhang M, Zuo Z, Zhang X, Wang L. Food biopolymer behaviors in the digestive tract: implications for nutrient delivery. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37216487 DOI: 10.1080/10408398.2023.2202778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers.
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Affiliation(s)
- Ming Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhongyu Zuo
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China
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24
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Saldanha do Carmo C, Rieder A, Varela P, Zobel H, Dessev T, Nersten S, Gaber SM, Sahlstrøm S, Knutsen SH. Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties. Future Foods 2023. [DOI: 10.1016/j.fufo.2023.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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25
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Oyinloye TM, Jung H, Yoon WB. Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC). Food Res Int 2023; 165:112571. [PMID: 36869461 DOI: 10.1016/j.foodres.2023.112571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Mechanical changes during mastication are difficult to evaluate without using a novel method because the size of the sample is continuously and randomly reduced. The repeatable dual extrusion cell (RDEC) has been developed to measure the breakdown characteristics of a semi-solid food (i.e., minced pork gel) from initial solid states to a small particle size during repeated high deformation compressive motions. The force-time curve of RDEC was recorded, followed by a calculation of work values for each cycle and fitted by Peleg's model. The decrease of k1 (1.7-1.19) and k2 (1.56-1.42) values in Peleg's model with an increase of moisture content (56.5-62.5 %) indicated the easily deformable characteristics of soft food. During RDEC measurement, as long as the characteristic length of the sample was larger than the diameter of RDEC probe hole (>4.5 mm), the initial sample size showed no significant influence (p < 0.05) on the measurements. RDEC demonstrated similar ratios of particulate size with human subjects up till 20 cycles of processing. The equilibrium force value from RDEC and SEM images demonstrate that the connective tissue in pork gel mainly contributed to the end-product texture properties after continuous mastication. This study provided an application of the novel RDEC device to estimate the texture and structural changes of minced pork gel under a continuous high deformation compressive motion.
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Affiliation(s)
- Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Hwabin Jung
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea; Elder-Friendly Research Center, Agriculture and Life Science Research Institute, Chuncheon, Republic of Korea.
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26
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Muñoz-Núñez M, Laguna L, Tárrega A. What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities. Food Res Int 2023; 165:112474. [PMID: 36869487 DOI: 10.1016/j.foodres.2023.112474] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/12/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
People with oral impairments, such as poor denture status, poor muscle strength, and poor salivary secretion, have more difficulties performing oral processes, which results in the risk of choking. In this study, we aimed to understand, in vitro, how different oral impairments can affect the oral processing of food reported as a choking hazard. Six foods that frequently cause choking were selected and studied, varying three in vitro factors at two levels-saliva incorporation amount, cutting activity, and compression action. The median particle size (a50) and the particle size heterogeneity (a75/25) of the food fragmentation, the hardness, and adhesiveness of the bolus formation, and the final cohesiveness of the bolus were studied. The results showed that all the parameters studied varied depending on the food product. High compression reduced a50 (except in mochi that increased) and a75/25 (except in eggs and fish) but increased bolus adhesion and particle aggregation (except for mochi). Regarding cutting activity, when performing a greater number of strokes, the particle size for sausage and egg, and the hardness of the bolus for mochi and sausage were lower. In contrast, for some food products, the bolus adhesiveness (bread) and particle aggregation (pineapple) were higher at a high number of strokes. The amount of saliva also played an important role in the creation of the bolus. When high amounts of saliva were added, the a50 values (mochi) and hardness (mochi, egg, and fish) decreased; and increased the adhesiveness (mochi) and particle aggregation (bread, pineapple, and sausage). When all oral factors are compromised (lack of muscle strength, denture status, and saliva secretion), some food products create a choking hazard as individuals cannot achieve the right particle size, bolus cohesiveness, and mechanical properties of the bolus to be safe to swallow, there is still a need to elaborate a guide, considering all the safety parameters.
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27
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Jeon YH, Gu BJ, Ryu GH. Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs. Foods 2023; 12. [PMID: 36900528 DOI: 10.3390/foods12051011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/13/2023] [Accepted: 02/16/2023] [Indexed: 03/03/2023] Open
Abstract
The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.
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28
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Albisu M, Nieto S, Martínez O, Bustamante MÁ, Barron LJR, Nájera AI. Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties. Foods 2023; 12. [PMID: 36832924 DOI: 10.3390/foods12040849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/31/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO2/N2 gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO2 concentration between 50/50 and 80/20% CO2/N2 (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges.
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29
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Ghorghi ZB, Yeganehzad S, Hesarinejad MA, Faezian A, Kutsenkova V, Gao Z, Nishinari K, Nepovinnykh N. Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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30
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de Souza Zangirolami M, Moya Moreira TF, Leimann FV, Valderrama P, Março PH. Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Zhang Y, Geng F, Wang Y, Cao J. Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibers. J Texture Stud 2022; 54:268-275. [PMID: 36502368 DOI: 10.1111/jtxs.12735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate the effects of acid or alkaline treatments on the textural properties of Chinese traditional stewed pig trotter in relation to the degradation of collagen fibers. Pig trotters were subjected to different pHs of 4, 5, 6, 7, and 8 and then stewed at 95°C for 60 min. Textural parameters (springiness, chewiness, hardness, and gumminess) of pig trotters and Raman spectroscopy, cross-links, decorin, and glycosaminoglycans contents of collagen fibers were assessed. The acid or alkaline treatments at pH 4, 5, 6, and 8 improved the textural properties evidenced by lower chewiness, hardness, and gumminess, and promoted the unfolding of the secondary structure evidenced by a loss of α-helix paralleled with an increase of random coil, as well as induced a breakage to the covalent cross-links evidenced by the reduction of cross-links, decorin, and glycosaminoglycans. This study thus concluded positive effects of acid or alkaline treatments on the textural modification of Chinese traditional stewed pig trotter in relation to the induced degradation of the collagen fibers.
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Affiliation(s)
- Yuemei Zhang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ying Wang
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jinxuan Cao
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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32
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Zhao X, Zhou C, Xu X, Zeng X, Xing T. Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Yuan L, Lao F, Shi X, Zhang D, Wu J. Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices. Ultrason Sonochem 2022; 90:106219. [PMID: 36371874 PMCID: PMC9664403 DOI: 10.1016/j.ultsonch.2022.106219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/16/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption and cost; however, the effects of pretreatment on the quality characteristics of jujube during vacuum freeze-drying remain unknown. In this study, the effects of cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), and conventional blanching (BC) as pretreatments on the performance of vacuum freeze-dried jujube slices were investigated. The results indicated that the application of different pretreatments decreased the water activity and increased the rehydration capacity, owing to the pretreatment etching larger and more porous holes in the microstructure. Freeze-dried jujube slices pretreated with HPCD retained most of their quality characteristics (color, hardness, and volatile compounds), followed by the HHP- and US-pretreated samples, whereas samples pretreated with BC showed the greatest deterioration in quality characteristics, and hence, BC is not recommended as a pretreatment for freeze-dried jujube slices. Sensory evaluation based on hedonic analysis showed that jujube slices pretreated with HPCD and US were close to the control sample and scored highest. Compared to other pretreated samples and the control, freeze-dried jujube slices pretreated with HPCD showed the least degradation (4.93%) of cyclic adenosine monophosphate (cAMP), the highest contents of total phenol, total flavonoid, and l-ascorbic acid, and the highest antioxidant capacity. Partial least squares-discriminant analysis (PLS-DA) was performed to screen all the quality characteristic data of different pretreated samples, and 12 volatile compounds, including ethyl hexanoate and (E)-2-hexenal, along with color, l-ascorbic acid content, and cAMP content were found suitable to be used as discriminators for pretreated freeze-dried jujube slices. Therefore, non-thermal pretreatments, including HPCD, US, and HHP pretreatments, are promising techniques for the vacuum freeze-drying of jujube products.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xun Shi
- Haoxiangni Health Food Co., Ltd., Xinzheng 451100, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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34
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Lu W, Zhang Y, Ye Q, Chen D, Zhang C, Xiao C. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Cortez-trejo M, Loarca-piña G, Figueroa-cárdenas J, Manríquez J, Mendoza S. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocoll 2022; 132:107873. [DOI: 10.1016/j.foodhyd.2022.107873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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36
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González Ariza A, Navas González FJ, León Jurado JM, Arando Arbulu A, Delgado Bermejo JV, Camacho Vallejo ME. Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes. Animals (Basel) 2022; 12. [PMID: 36230442 DOI: 10.3390/ani12192702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/26/2022] [Accepted: 10/05/2022] [Indexed: 11/29/2022] Open
Abstract
The present research aims to develop a carcass quality characterization methodology for minority chicken populations. The clustering patterns described across local chicken genotypes by the meat cuts from the carcass were evaluated via a comprehensive meta-analysis of ninety-one research documents published over the last 20 years. These documents characterized the meat quality of native chicken breeds. After the evaluation of their contents, thirty-nine variables were identified. Variables were sorted into eight clusters as follows; weight-related traits, water-holding capacity, colour-related traits, histological properties, texture-related traits, pH, content of flavour-related nucleotides, and gross nutrients. Multicollinearity analyses (VIF ≤ 5) were run to discard redundancies. Chicken sex, firmness, chewiness, L* meat 72 h post-mortem, a* meat 72 h post-mortem, b* meat 72 h post-mortem, and pH 72 h post-mortem were deemed redundant and discarded from the study. Data-mining chi-squared automatic interaction detection (CHAID)-based algorithms were used to develop a decision-tree-validated tool. Certain variables such as carcass/cut weight, pH, carcass yield, slaughter age, protein, cold weight, and L* meat reported a high explanatory potential. These outcomes act as a reference guide to be followed when designing studies of carcass quality-related traits in local native breeds and market commercialization strategies.
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Lan W, Zhao J, Liu L, Xie J. Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Talens C, Lago M, Simó-Boyle L, Odriozola-Serrano I, Ibargüen M. Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Janani R, Tan VWK, Goh AT, Choy MJY, Lim AJ, Teo PS, Stieger M, Forde CG. Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters. Food Funct 2022; 13:9340-9354. [PMID: 36017675 DOI: 10.1039/d2fo00485b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Background: Food texture can moderate eating rate and ad libitum energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known about how combinations of textures impact oral processing or whether these differences are affected by individual eating-styles. Objective: We investigated the impact of texture parameters (unit size, thickness, hardness and lubrication) on oral processing behaviours for carrots and rice-crackers, and tested whether these behaviours differ between 'faster' and 'slower' eaters. Method: Seventy participants (34 males, 26.0 ± 5.4 years, BMI = 21.5 ± 1.7 kg m-2) consumed 24 weight-matched carrot samples varying in unit size (large/medium/small), thickness (thick/thin), hardness (hard/soft) and lubrication (with/without mayonnaise). In a second step, participants consumed 8 weight-matched cracker samples varying in unit size (large/small), hardness (hard/soft) and lubrication (with/without mayonnaise). Sample consumption was video-recorded for post hoc behavioural annotation to derive specific oral processing behaviours. Participants were divided into 'faster' or 'slower' eater groups using a post hoc median split based on eating rate of raw carrot. Results: Across texture parameters, hardness had the largest influence (p < 0.001) on eating rate for both carrots and crackers. The independent texture differences for carrot ranked from most to least impact on eating rate was hardness > thickness > lubrication > unit size. For crackers, the rank order of eating rate was hardness > lubrication > unit size. Harder carrot samples with decreased unit size and reduced thickness combined had a larger synergistic effect in reducing eating rate (p < 0.001) than manipulation of any single texture parameter alone. Reducing the unit size of crackers while increasing hardness without lubrication combined (p = 0.015) to produce the largest reduction in eating rate. There were no significant differences between fast and slow eaters on their oral processing behaviours across texture manipulations. Conclusions: Combinations of texture manipulations have the largest impact in moderating oral processing behaviours, and this is consistent across 'faster' and 'slower' eaters. Changing food-texture presents an effective strategy to guide reformulation of product sensory properties to better regulate eating rate and energy intake, regardless of an individual's natural eating-style.
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Affiliation(s)
- R Janani
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Vicki Wei Kee Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Michelle Jie Ying Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Amanda JiaYing Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Pey Sze Teo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Markus Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Ciarán G Forde
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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Wang W, Li J, Wang M, Gu L, Liu Z, Xu C, Ma J, Jiang L, Jiang Z, Hou J. Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods 2022; 11:foods11172560. [PMID: 36076745 PMCID: PMC9455727 DOI: 10.3390/foods11172560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/07/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-5519-0710
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Chen D, Rocha-Mendoza D, Shan S, Smith Z, García-Cano I, Prost J, Jimenez-Flores R, Campanella O. Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process. J Agric Food Chem 2022; 70:8124-8133. [PMID: 35730749 DOI: 10.1021/acs.jafc.2c01711] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as those in animal meat remains unknown. Herein, a MA was produced by high-moisture extrusion using soy and wheat proteins. The physicochemical properties, in vitro digestion, and cellular uptake of the released peptides were systematically compared between the MA and the chicken breast (CB). The MA showed a higher hardness but a lower degree of texturization than the CB. After simulated digestion, soluble peptides in the MA had a higher molecular weight and higher hydrophobicity. No observable cytotoxicity or inflammatory response to Caco-2 cells was found for both MA and CB digests. The former exhibited less permeability of peptides across Caco-2 cells. Liquid chromatography with tandem mass spectrometry found that the identified peptides in MA and CB digests contained 7-30 and 7-20 amino acid residues, respectively, and they became shorter after cellular transportation. The amino acid composition showed fewer essential and non-essential amino acids in the MA permeate than in the CB permeate.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Shengyue Shan
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Zachary Smith
- Department of Civil, Environmental and Geodetic Environmental Engineering, The Ohio State University, Columbus, Ohio 43210, United States
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Julie Prost
- Clextral Inc., Tampa, Florida 33626, United States
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
| | - Osvaldo Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, United States
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Ginieis R, Abeywickrema S, Oey I, Keast RS, Peng M. Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data. Food Qual Prefer 2022; 99:104574. [DOI: 10.1016/j.foodqual.2022.104574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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Cantero L, Salmerón J, Miranda J, Larretxi I, Fernández-gil MDP, Bustamante MÁ, Matias S, Navarro V, Simón E, Martínez O. Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value. Applied Sciences 2022; 12:5934. [DOI: 10.3390/app12125934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Country and to study the feasibility of adding it to gluten-free bread, focusing on physicochemical and nutritional aspects. APP was obtained by washing, drying and grinding, and it was added at 0, 5, 6 and 8%, together with other ingredients, such as gluten-free flours, corn starch and whey protein. APP had a reddish-grey coloration (L* 56.49 ± 1.39, a* 11.07 ± 0.47, b* 27.69 ± 1.76), pH 4.19 ± 0.15 and Aw 0.235 ± 0.084. Pomace powder was used successfully in higher amounts than experiences reported before. Key physicochemical parameters such as specific volume (≥2.5 cm3/g) and cohesiveness or resilience values (0.538 and 0.378, respectively) suggested good acceptability for gluten-free breads with 8% APP. Additionally, breads were a source of antioxidant potential (437.66 ± 38.95 µM DPPHeq/g APP), fiber (80.13 ± 6.07 g/100 g) and micronutrients such as Cu, Mg, Mn and Fe. In conclusion, local apple varieties are a good source of raw material for gluten-free bread manufacture, which offers a solution for environmental pollution and may contribute to boosting the circular economy.
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Karki R, Bremer P, Silcock P, Oey I. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02849-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractThe aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.
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Nasiri M, Tavakolipour H, Safaeian S, Nadushan RM. Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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de Santana Silva C, Greiner R, Magalhães Marinho LQ, Braga Alves AS, Cardoso LA, Maciel LF, Teixeira de Almeida D. Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wang W, Wang M, Xu C, Liu Z, Gu L, Ma J, Jiang L, Jiang Z, Hou J. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties. Foods 2022; 11:foods11101504. [PMID: 35627074 PMCID: PMC9141774 DOI: 10.3390/foods11101504] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 11/25/2022] Open
Abstract
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
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49
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Lu W, Zhang Y, Xiao C, Chen D, Ye Q, Zhang C, Meng X, Wang S. The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu. Foods 2022; 11:1475. [PMID: 35627045 PMCID: PMC9141111 DOI: 10.3390/foods11101475] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 02/07/2023] Open
Abstract
A large quantity of bean dregs is produced by the production of tofu and treated as animal feed or plant fertilizer, which could cause environmental pollution. The purpose of this study was to use commercially available lactone tofu to compare the effects of innovative preparation methods of high-fiber tofu, where the innovative methods used partial de-slagging followed by the addition of soybean residue cellulose to prepare high-fiber tofu. The results showed that there were no significant differences among lactone tofu samples made with 5% cellulose, 10% cellulose, or 15% cellulose and the commercially available lactone tofu during the water-holding capacity and chroma analysis. Texture indices showed that lactone tofu with 10% cellulose was similar to the commercially available lactone tofu in chewiness and hardness, and lactone tofu with 15% cellulose was similar to the commercially available lactone tofu in adhesiveness and chewiness. Magnetic resonance imaging displayed that lactone tofu with 10% cellulose had better water retention and higher moisture content. Gel electron microscopy showed that lactone tofu with 10% cellulose achieved a better gel network, and the bean dreg cellulose had less influence to a certain extent. Volatile organic compound testing by GC-IMS method indicated that the lactone tofu with 10% cellulose had more volatile organic compound content. In conclusion, these results demonstrated that lactone tofu with 10% cellulose had the best market competitiveness in ensuring the quality of high-fiber tofu.
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Zhang X, Zhao Y, Zhao X, Sun P, Zhao D, Jiang L, Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. J Texture Stud 2022. [PMID: 35580199 DOI: 10.1111/jtxs.12697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/19/2022] [Accepted: 05/14/2022] [Indexed: 11/28/2022]
Abstract
Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure-based methods and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohui Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Pin Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongshun Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
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